Name: Roasted Veggie Pasta with Feta
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 pound fusilli or other chunky pasta; 6-ounce block of feta cheese; 1 cup cherry tomatoes; 1 red onion, cut into thin wedges; 2 small zucchini (or 1 large), diced into ½-inch pieces; 1 orange bell pepper, diced into ½-inch pieces; 2 tablespoons olive oil; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons freshly squeezed lemon juice; 2 cups fresh baby arugula

Roasted Veggie Pasta with Feta is a vibrant, Mediterranean-inspired dish that brings together tender roasted vegetables, creamy feta cheese, and perfectly cooked pasta. The combination of flavors and textures creates a satisfying meal that’s both hearty and refreshing.

Why I Love This Recipe

I love how this recipe transforms simple ingredients into a flavorful and comforting dish. The roasting process enhances the natural sweetness of the vegetables, while the feta adds a creamy, tangy element that ties everything together. It’s an easy-to-make meal that’s perfect for both weeknight dinners and special occasions.(izzysvegetarianrecipes.co.uk)

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound fusilli or other chunky pasta
6-ounce block of feta cheese
1 cup cherry tomatoes
1 red onion, cut into thin wedges
2 small zucchini (or 1 large), diced into ½-inch pieces
1 orange bell pepper, diced into ½-inch pieces
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
2 cups fresh baby arugula

Directions

Preheat the oven to 400°F (200°C).
On a parchment-lined baking sheet, arrange the cherry tomatoes, red onion, zucchini, and bell pepper. Place the block of feta cheese in the center.
Drizzle the vegetables and feta with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt.
Roast in the preheated oven for 15 minutes, or until the tomatoes have burst and the vegetables are tender.
While the vegetables are roasting, cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
In a large mixing bowl, combine the roasted vegetables and feta with the cooked pasta.
Add the remaining 1 tablespoon of olive oil, 1 teaspoon of salt, black pepper, lemon juice, and arugula. Gently toss until everything is well combined.
Serve immediately, or refrigerate for up to 4 days.

Servings and Timing

Servings: 4 to 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Greens: I sometimes substitute arugula with baby spinach or chopped chard for a different flavor profile.
Vegetables: Feel free to add or substitute other vegetables like eggplant, mushrooms, or asparagus based on what’s in season or your personal preference.
Protein: For added protein, I occasionally mix in grilled chicken or chickpeas.
Spice: A pinch of red pepper flakes can add a nice heat to the dish.
Herbs: Fresh herbs like basil or parsley can enhance the freshness of the pasta.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the pasta in a microwave-safe dish for 1-2 minutes, stirring halfway through. Alternatively, I enjoy it cold as a pasta salad.

FAQs

What type of pasta works best for this recipe?

I prefer using chunky pasta shapes like fusilli, penne, or rotini, as they hold the sauce and roasted vegetables well.

Can I use crumbled feta instead of a block?

Yes, crumbled feta can be used, but I find that a block of feta melts more evenly and provides a creamier texture when roasted.

Is it possible to make this dish vegan?

Absolutely. I substitute the feta with a plant-based alternative and ensure the pasta doesn’t contain any animal products.

How can I add more protein to this meal?

I often add grilled chicken, tofu, or chickpeas to increase the protein content and make it more filling.

Can I prepare this dish ahead of time?

Yes, I often roast the vegetables and cook the pasta in advance. When ready to serve, I combine all the components and reheat if desired.

Conclusion

Roasted Veggie Pasta with Feta is a delightful dish that combines the richness of roasted vegetables with the creaminess of feta cheese. It’s versatile, easy to prepare, and perfect for any occasion. I hope you enjoy making and savoring this recipe as much as I do.